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Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range of recipes -- it provides plenty of meaty flavor, with less saturated fat.
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Browned stew meat and onions simmered in soy sauce and Worcestershire sauce; seasoned with garlic powder. Great served over rice or egg noodles.
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Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if youre a big fan of the little fish, go ahead and use two.
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Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Portobello mushroom caps, buffalo mozzarella cheese slices, roasted red pepper, grilled onions, basil, and fresh tomato top toasted buns.
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Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.
cooking.nytimes.com
Not all asparagus dishes are delicate and subtle Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
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A yummy stir-fry that's quick and easy to make, this one's sure to impress! Pork, vegetables, and peaches are stir-fried over high heat to produce a dish that can be served with either noodles or steamed rice.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.